Hot Dog Buns
Take your hot dogs to another level with these homemade buns…Enriched with butter, egg & milk, these are light, fluffy & soft. Great not just for dogs but for sandwiches as well.
Servings: 10 People
Equipment
- Stand Mixer
- Large Baking Tray
- Large Glass Mixing Bowl
Ingredients
Dough
- 150 g Water
- 100 g Whole Milk
- 7 g Dried Active Yeast
- 500 g Strong White Bread Flour
- 11 g Maldon Salt
- 20 g Caster Sugar
- 1 tsp Milk Powder
- 1 tbsp Vegetable Oil
- 1 Large Egg
- 50 g Unsalted Butter Softened
Egg Wash
- 1 Large Egg
- 1 tsp Cold Water
To Finish
- 20 g Melted Butter
Instructions
- Start by heating the milk & water together (in a jug in the microwave or in a saucepan over a low heat) to 38°c then whisk in the yeast & leave until frothy, 5-10 minutes.
- Place the flour, salt, sugar & milk powder into the bowl of a stand mixer & whisk to combine. Add in the vegetable oil, egg & yeast/milk mix. Using the dough hook, knead on a medium speed until you have a smooth dough, 5-10 minutes.With the mixer still on a medium speed, gradually mix in the softened butter then keep kneading until the dough passes the windowpane test, 10-15 minutes.
- Transfer the dough to a lightly oiled bowl & leave at room temperature to double in size, 1-1.5 hours.
- Next, knock the dough back then transfer to a clean work surface. Portion the dough into 10 equal pieces, shape into balls, cover with a damp tea towel & leave to bench rest for 10-15 minutes.In the meantime, line a baking tray with baking parchment.
- Roll each bun into a cylinder, 5-6 inches long then place onto the lined baking tray, leaving a cm between each bun.Loosely cover the baking tray with oiled clingfilm & leave to rise for another 45 minutes.
- Whilst the buns are proving, heat an oven to 190°c.
- Whisk together the egg wash ingredients then brush generously over the buns.Bake in the preheated oven for 15-20 minutes or until the buns are a deep, golden brown.
- Brush the cooked buns with the melted butter & leave to cool completely.
Notes
To Cook In An Aga.
Cook the rolls on the grid shelf which is placed on the floor of the baking oven.
Stored in an airtight container, these will last for 2-3 days.
This recipe uses dried active yeast, which needs activating in warm liquid before using. Try to get the liquid as close to 38°c as possible for the best results.
Make sure to give the dough enough time in the mixer. It should pass the windowpane test when it is ready - This is where you stretch a small piece of dough with your fingers as thin as possible without it tearing. If it gets thin enough to let light through then it is ready.
I have a video over on my Instagram that demonstrates this. The flour that I use is a Canadian white bread flour from Shipton Mill. You can use any bread flour but I get the best results using this one.
I have a video over on my Instagram that demonstrates this. The flour that I use is a Canadian white bread flour from Shipton Mill. You can use any bread flour but I get the best results using this one.